VennPongal

One of the "for sure" dish in any function and festivals esp Thai pongal( ref as harvesting festival in tamil nadu).The dish is perfect when it is "Not pressure cooked/not boiled in pans.
My granny has a spl pots...black pot with deep & heavy bottom which adds spl flavors to all the dishes she cooks in that pot.Over here....i dont have neither a pot nor a heavy pan.So I used this pressure cooking Style!
any way...let us start with it..

Ingredients:
Rice 1 cup(slightlyroasted)
Moong dha( slightlyroasted)l 1/2 cup
Ghee 4 tsp
Ginger(chopped) 1 tsp
Cumin 1 tsp
Pepper corns 1 tsp
Cashew nut(roasted in ghee) 1/4 cup
Asafotedia powder(hing) 3/4 tsp
Water:
This is the main source which gives the consistency you wish..".Grainy" consistency wont go good with pongal.So pour more water!!
If you juz pressure cook Moongdhal and Rice-quantity of water used for this dish should be slightly more tgan normal 1:2 1/2
If you happen to boil it in a deep pan then for 2 cups , pour 6 -7 cups of water

Method:
1)Wash the slightly roasted Rice and Dhal.

2)Take the pressure cooker,heat it,pour Ghee add cumin seeds,peppercorns,roast them for few seconds.

3)Now add Rice and Dhal to it, pour 4-4 1/2 cups of water,salt to taste and leave it for 4 whistles.

4)Take another small pan,heat ghee add ,curry leaves,chopped ginger,hing powder.

5)Now add to the roasted cashews and the fried spices to the cooked rice-dhal mixture.

Venn pongal is ready to be served with Chutney.